Gather the ingredients.

Simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes).

Remove from heat and let the mixture cool for about 10 minutes.

Place reduction into a blender or food processor and add egg yolks.

While blending, slowly pour in the melted butter.

Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks. To Make the Steaks

Gather the ingredients. Preheat grill, grill pan or cast iron pan for high heat.

Season steaks well with salt and pepper.

Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two longer.

Once steaks have reached the desired doneness , remove from heat and let rest for 5 minutes.

Plate steaks and top with bearnaise sauce. Garnish with extra chopped tarragon if desired.